Flavored enzyme beverage and preparation method of flavored enzyme beverage

An enzyme beverage and flavor technology, applied in food preparation, food ultrasonic treatment, food science, etc., can solve the problems of quality and flavor changes, achieve natural color, reduce triglycerides, and increase the content of natural enzymes

Inactive Publication Date: 2015-12-16
安徽管仲宫神生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality and flavor of ordinary fruit and vegetable juice drinks will change with the storage time increasing, so preservatives, antioxidants and stabilizers need to be added

Method used

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  • Flavored enzyme beverage and preparation method of flavored enzyme beverage
  • Flavored enzyme beverage and preparation method of flavored enzyme beverage
  • Flavored enzyme beverage and preparation method of flavored enzyme beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A flavored enzyme drink made from the following components in mass percent:

[0036]

[0037] The preparation method is as follows:

[0038] (1) According to the above formula, put the raw materials into the batching tank (the batching tank can receive ultrasonic waves), and homogenize;

[0039] (2) Ultrasonic sterilization: The condition of ultrasonic sterilization is 20°C, 20KHz ultrasonic treatment for 120S; it mainly eliminates the pathogenic bacteria in the enzyme; at the same time, it inhibits the continuous fermentation of probiotics in the finished product, which affects the stability of the final product. When the cavitation bubbles generated by ultrasonic waves collapse, they will produce shock wave and jet flow, which will rupture the cell wall, thereby shearing biological macromolecules or dispersed substances in the liquid to achieve emulsification and homogenization;

[0040] (3) Carry out aseptic canning to ferment drink, promptly obtain ferment drink...

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PUM

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Abstract

The invention relates to a flavored enzyme beverage, which is prepared from the following ingredients in percentage by mass: 10 percent of enzyme stock solution, 5 percent of honey, 0.2 percent of polygahatous polysaccharides, 2 percent of flavoring agents and the balance water. The flavored enzyme beverage has the advantages that the recipe is simple; all ingredients are reasonably matched; the nutrition is complemented; the prepared beverage has natural color and luster, no foreign flavor and good mouthfeel; the health care efficiency can be achieved after the beverage is drunk for a long time.

Description

technical field [0001] The invention relates to the technical field of functional beverages, in particular to a flavored enzyme beverage and a preparation method thereof. Background technique [0002] Fruit and vegetable juice drinks are nutritious and delicious, and contain natural antioxidants, which can eliminate harmful "free radicals" in the human body. However, the quality and flavor of ordinary fruit and vegetable juice beverages change with the storage time, and preservatives, antioxidants and stabilizers need to be added. Through microbial fermentation, it can not only improve the stability of fruit and vegetable juice, avoid the harm caused by adding preservatives to the human body, but also generate a variety of flavor substances on the basis of retaining the nutritional content of the original fruit and vegetable juice, improve the nutritional value, and help digestion absorb. [0003] The fermentation preparation process of enzyme drinks can promote the metabo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/42A23L33/00
CPCA23L2/38A23L2/42A23V2002/00A23V2300/48
Inventor 董轲
Owner 安徽管仲宫神生物科技有限公司
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